Perfect for a quick lunch or simple dinner, this crispy tofu stir fry with leek and chili is a great two-serving dish. This stir fry is a great way to use leeks creatively.
Ingredients
- 1 small leek sliced thinly
- 1 thumb sized piece of ginger finely chopped
- 3 cloves garlic finely chopped
- 4 radishes thinly sliced
- 1 red chili thinly sliced
- 1 green chili thinly sliced
- 1 lime
- 200 g tofu (2cm cubed)
- 1 tbsp sesame seeds
- 80 g udon noodles or wheat noodles
- 2 tbsp sesame oil
- 2 tbsp tamari sub for soy sauce
- 1 tsp mirin
- 1 tsp brown sugar
Instructions
- Add 1 tbsp sesame oil to a wok, place on a high heat.
- Once hot add the chilli and ginger and fry for a few minutes before adding the garlic and tofu.
- In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of ½ lime and remaining sesame oil then add to the wok.
- Add the udon noodles to a pot of boiling water and simmer for five minutes.
- Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, ½ the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2-3 minutes.
- Garnish with ¼ lime, a sprinkle of sesame seeds. We recommend serving with chili crisp oil (optional).